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« How Do I Start Cooking in a Restaurant {without any experience or tradeschool training}? | Main | Lemon Marmalade Recipe »

16 May 2010


That's pretty epic. I wonder where I can pick up a used rolling machine like that....and a larger apartment to put it in!

Ok I need to know how to make Danish. I tried and it took forever and I wasn't too happy with the results...

I want a magic croissant cutter.
This is a work of art!

Vincent is amazing! What flair! We just talked about Yeast Doughs and Puff Pastry in class. It was great to see how this is done commercially.
Thanks for the view.

Hey I'm getting real famous now!! Thanks guys ;)

They sell hand powered pastry break they not to expensive and work real good for small production.


Most impressive? Rolling pain au chocolat two at a time, one per hand.

I dunno but all that comes to mind is pure unadulterated sex...but then I feel that way when I eat one too...but I'm from Montreal...

Shuna! I *have* seen this!!! I watched it along with other croissant making vids when I was making my the time I was mainly super jealous of Vincent's laminating machine, but now it has different meaning. i.e. I need those super powers, too.

Wow. Pretty impressive! I never imagined that this is how are those goodies made. One man show! Amazing!

I fucking *LOVE* this! Love the way he dances when he makes the cuts in the dough...happy feet!
Love his little sly smile at the end...

The first bakery I worked in we laminated everything by hand. I had the best arms in my life!
I can watch this over and over...

I always loved to cross section anything I made. Explore to it...
Thanks for sharing this. :-)

His pastries look beautiful. My only concern is all that butter exposed to so many flavors from all the different pastries, how do they not end up all tasting the same? I've encountered this at bakeries; everything under the glass in the case tastes like everything else..or worse, like a refrigerator. Is there a way to keep them from doing that?

Hello Susan, You have a few questions here, yes? In this video the baker is making 1 dough and then manipulating form and size and knife cuts and garnishes to create different flavors. It's educational to see that one dough can make hundreds of pastries.

If you wanted a dozen doughs to make a dozen pastries, or 144, it would take a lot of time & money-- in labor and cost of goods. So most bakeries pick a few doughs and then do what Mr. Talleu is doing. As far as pastries tasting of refrigerator-- laminated dough pastries should not be kept in a refrigerated case! These pastries are meant to be eaten the day they come out of the oven. ~ Shuna

Thank you, Shuna. It is amazing how many varieties of pastry he was able to get from a single type of dough, and in such a short period of time! I should be so quick making only one pastry at a time!

All those buttery pastries were filled with various flavored fillings and it appeared the pastries were baked then cooled together on those large racks. I'd always wondered why most bakery pastries don't taste distinctly different, and not because they were made from the same type of dough but because of the flavors the dough picked up in the baking/cooling/storing process.

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